Chocolate Cake with Orange Buttercream and Chocolate Ganache

Good Summer Sunday Morning!  For today's "what's under the Cake Dome" Sunday # 32 I'm sharing with you a very yummy Chocolate Cake with Orange Buttercream and Chocolate Ganache.  

Today's cake is a special one (for me) because yesterday was my birthday and this is the cake I made myself to celebrate my old age!  **smiles**   It's funny...I always thought of people my age as old folk and I never imagined myself or what it would feel like or what/who I'd be at this age. Well, as I complete 59 years and now head into the start of my 60th year on this green earth, I feel like a new start and new beginnings ahead. We'll see, right?

But enough pondering on life...let's get on with the cake!

Chocolate Cake with Orange Buttercream and Chocolate Ganache

Ingredients:

Cake:

• 1-1/2 cups sugar
• 1-1/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup milk
• 6 Tablespoons canola oil
• 2 teaspoons pure vanilla extract
• 3/4 cup very hot water

For the Buttercream:

• 4 large egg yolks
• 3/4 cup sugar
• 1 cup butter, softened
• Juice of one orange (3 tablespoons)
• 1 teaspoon orange extract (this is an optional addition for a more orange flavor)

For the Ganache:

• 12 ounces Belgian Chocolate, chopped
• 4 Tablespoons butter, softened and chopped in pieces
• 1 cup heavy cream (or whipping cream)
• 1 Tablespoon sugar
• Caramel candy sprinkles for garnish (optional)

Directions:

For the Cake:

1. Preheat oven to 375 degrees F.  Line a 15 1/2" X 10 1/2" jelly-roll pan with parchment paper and spray the parchment paper with a nonstick cooking spray.
2. In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda and salt and whisk together at medium speed until blended. 
3. In another bowl, whisk eggs, milk, oil and vanilla.
4. Gradually beat egg mixture into the flour mixture, about 5 minutes.  Turn mixer to low speed and add the hot water until blended. 
5. Pour the batter into prepared baking pan.  Bake until toothpick comes out of the center clean: about 20 minutes.  Remove from oven and cool cake completely.

For the Orange Buttercream:

1. In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbon like when the beaters are lifted (about 5 minutes).
2.  Meanwhile, in a small saucepan, combine sugar and 1/4 cup water.  Cook over medium-low heat, stirring occasionally until the sugar is completely dissolved and the syrup just comes to a boil.  Increase the heat to high and boil the syrup until it registers 238 degrees F on a candy thermometer.  With the mixer on medium speed, immediately add the syrup to the beaten egg yolks in a thin, steady stream.  Beat mixture until it cools to room temperature and is light and fluffy (about 10 minutes).  Gradually add butter, 1 tablespoon at a time until completely incorporated.  Add the orange juice and stir.  (note:  taste and if you want a slightly more orange flavor add 1 teaspoon of orange extract).

For the Ganache:

1. In a large bowl, combine chocolate and butter. 
2. In a small saucepan, heat cream and sugar over medium - high heat, stirring occasionally, until small bubbles appear around the edge of the pan.  (DO NOT BOIL).  Pour the hot cream over the chocolate and stir until the chocolate and butter melt and the mixture is completely smooth and glossy.
3. Cool, stirring occasionally, until thickened but not pasty (about 15 minutes)

Assembly:

1. Invert cake onto waxed paper and carefully remove the parchment paper.  With a serrated knife, divide and cut the cake into equal thirds.
2. Spread a piece of waxed paper under a wire rack and place one of the cake layers on the rack.  Spread evenly over the cake layer  HALF of the buttercream.
3. Add a second cake layer and spread the remaining buttercream evenly over it.
4. Place the third cake layer on top.
5. Pour the ganache over the top of the cake, spreading with a spatula so it coats the sides.  If the ganache doesn't cover the sides completely, pour any excess that has collected on the waxed paper back into the bowl and spread again.  Refrigerate the cake until the ganache sets up (at least one hour). 
6. Using two large spatulas, carefully transfer the cake onto a serving platter. Garnish the ganache with caramel candy sprinkles, if desired.

Recipe adapted from The Italian Dish and Oprah Food

Until next time,

Cheers!

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